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Honey Roasted Vegetables and Beef Salad

Honey Roasted Vegetables and Beef Salad
  • Serves: 4
  • Prep: 20 mins
  • Cook: 60 mins
  • Cut: Thick flank, Tenderloin


  • 300-400g lean beef steak e.g fillet, rump, sirloin, or schnitzel
  • 2 onions, peeled and cut into wedges
  • 4 baking or roasting potatoes, unpeeled and cut into small chunks
  • 12 button mushrooms, whole
  • 2 peppers, deseeded and cut into chunky wedges
  • 3 courgettes or 1 medium egg plant, in 1cm thick slices or slabs
  • ¼ cup oil
  • ¼ cup honey or brown sugar
  • ¼ cup lemon juice or white vinegar
  • Green leaves to serve on – like rocket, watercress or baby spinach

Roast the vegetables

  • Place the prepared vegetables in a baking dish. Blend the oil, honey and lemon juice together. Pour over the vegetables and mix well. Bake uncovered at 200°C for 35-45 minutes or until the potato is golden and tender. Turn over a couple of times during cooking.

Cook the steak

  • When the vegetables are almost cooked, heat a pan and cook the beef. Slice the cooked beef into thin strips.


  • Place the rocket on the serving plate. Top with the roasted vegetables and sliced beef. Pour ¼ cup boiling water into the roasting pan, stir to loosen the cooking juices. Pour over the salad.

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  © 2013 Alliance Group

  © 2013 Alliance Group